Pienza is famous for pecorino — the hard sheep cheese aged in chestnut leaves or wine lees — and almost every restaurant in town puts it on the menu in some form. The other staples are pici (a fat hand-rolled pasta) with garlic, breadcrumbs or wild boar sauce, and the bistecca chianina that you also find in Florence.
Most of the corso restaurants are decent, and one or two are genuinely excellent. Reserve in high season; the town has more tourists than dining-room seats from April to October.